The pot lid rattles and you know dinner is almost ready. That sound right there is what you’ve been waiting for after a busy day. You feel that warm buzz of excitement, cause soon enough the kitchen’s gonna be filled with those inviting smells of home.
You remember the bliss of digging into a bowl of something hearty and comforting. This soup’s kinda like that good friend who’s always there when you need a lil’ taste of calm. It’s simple but hits all the right spots.
And when you lift that lid, steam rises up and you sense the promise of cozy flavors mingling together. That tender pull of chicken and the soft, gooey cheese tortellini waiting inside. You’re about to get real comfy with this one.
What Makes Pressure Cooking Win Every Round
- Pressure build happens quick, so you’re cooking faster than usual.
- The sealing ring traps all the flavors inside, no scent escapes.
- The tender pull from the chicken is just right, juicy and soft.
- You get that gentle natural release instead of rushing things, helps keep the textures perfect.
- Valve hiss is your clue that soup’s almost done, kinda like a dinner bell.
- Pressure cooking saves you a bunch of time without losing taste.
- You can throw in fresh veggies and pasta without worrying about it getting mushy too fast.
Everything You Need Lined Up
- 1 tablespoon olive oil to sauté
- 1/2 medium onion chopped – brings that cozy base flavor
- 3 sticks celery finely chopped adds crunch and freshness
- 3 large carrots peeled and chopped or sliced for sweetness
- 2 cloves garlic minced kind of a taste game changer
- 1/2 teaspoon Italian seasoning to season everything just right
- 8 cups chicken broth fills the soup with warmth and layers of flavor
- 2 cups shredded cooked or rotisserie chicken to keep it tender
- 2 packages (9 ounces each) refrigerated cheese tortellini for that gooey cheese hit
- Salt and pepper to taste to finish and bring it all together
You can add a handful of fresh spinach or even zucchini if you want some green goodness. The garlic’s best minced with a quick press, no peeling fuss. Italian seasoning is like your secret weapon herb blend, so don’t skip it!
The Full Pressure Cooker Journey
- Heat olive oil in your pressure cooker on sauté mode. Toss in the chopped onion, celery, and carrots. Cook until they’re soft and starting to smell real good, about 5 minutes.
- Add in the minced garlic and Italian seasoning. Stir it around, gotta bring out the flavor and aroma.
- Pour in the chicken broth and shredded chicken. Give it a good stir, then close the lid and lock it with the sealing ring in place.
- Set your pressure cooker to high pressure and let it pressure build. Once it hits full pressure, cook for 10 minutes.
- When the time’s up, let the pressure release naturally. You’ll hear the valve hiss softly when it’s safe to open.
- Open the lid carefully, add in the refrigerated cheese tortellini and stir it through the soup.
- Close the lid again but just cook on manual low pressure for 3-5 minutes, or until tortellini feels soft with that tender pull. Then do a quick release, season with salt and pepper, garnish if you want some parsley, and get ready to serve immediate.
Smart Shortcuts for Busy Days
- Use store-bought rotisserie chicken instead of cooking chicken yourself. It’s already tender and juicy.
- Grab pre-chopped veggies or frozen mixes whether it’s celery, carrots, or onions. Saves chopping time big.
- If tortellini is your kinda pasta, buy the refrigerated packs. They cook quicker so your meal ain’t sittin’ on the stove too long.
Your First Taste After the Wait
When you take that first sip of Easy Chicken Tortellini Soup, you’re greeted by a warm wave of rich broth that hugs your taste buds. The herbs from Italian seasoning sneak in gentle, comforting notes you want more of.
The chicken’s soft texture kinda melts in your mouth with a tender pull that feels so right. Cheese-filled tortellini adds that ooey-gooey goodness that hits the spot every single time.
And if you tossed in extra veggies like spinach or zucchini, they give it a fresh little crunch that balances out the rest. It’s cozy, satisfying, and totally easy to love.
Your Leftover Strategy Guide
- Store soup in airtight containers in the fridge and keep it for up to 3 days.
- Tortellini tends to soak up broth when left in soup, so keep pasta separate when storing leftovers.
- Freeze the broth only if you want longer storage but skip cooked pasta cause it turns mushy.
- Reheat by adding uncooked tortellini directly into the warming soup to keep it fresh and tender.
Everything Else You Wondered About
- Can I use raw chicken in this recipe? Totally yeah. Add uncooked breasts or thighs in step 3 and cook for 15-20 minutes at high pressure before the tortellini.
- What if I wanna add lemon flavor? Stir in about 1 tablespoon lemon juice at the end to brighten things up.
- Can I add other veggies? Yep! Spinach, zucchini, frozen corn, you name it. Toss them in near the end so they stay fresh and don’t get mush.
- What tortellini can I use? Cheese tortellini works best for timing, but meat-filled is fine just watch the cooking time on the package so they don’t overcook.
- How do I handle leftovers to keep tortellini from getting soggy? Store pasta separately or add it fresh when reheating. The pasta soaks broth up quick, knows what I mean?
- Can I make this in a slow cooker instead? Yep, go for raw chicken breasts or thighs and add tortellini last 30 minutes of cooking.
Easy Chicken Tortellini Soup
Ingredients
Equipment
Method
- Heat olive oil in your pressure cooker on sauté mode. Toss in the chopped onion, celery, and carrots. Cook until they’re soft and starting to smell real good, about 5 minutes.
- Add in the minced garlic and Italian seasoning. Stir it around, gotta bring out the flavor and aroma.
- Pour in the chicken broth and shredded chicken. Give it a good stir, then close the lid and lock it with the sealing ring in place.
- Set your pressure cooker to high pressure and let it pressure build. Once it hits full pressure, cook for 10 minutes.
- When the time’s up, let the pressure release naturally. You’ll hear the valve hiss softly when it’s safe to open.
- Open the lid carefully, add in the refrigerated cheese tortellini and stir it through the soup.
- Close the lid again but just cook on manual low pressure for 3–5 minutes, or until tortellini feels soft with that tender pull. Then do a quick release, season with salt and pepper, garnish if you want some parsley, and get ready to serve immediately.
